Two ingredients are in the spotlight this week. One, cod, may soon be in short supply now that New England authorities have limited catch quotas. You may want to take extra care with the other, greens, which are now the primary suspect in many cases of foodborne illness. Meanwhile, New York restaurant operators seek consistency in health department letter grades, New Orleans pop-ups play to sellout crowds and a Slate reporter chronicles the development of a chain franchise.
• A popular pop-up in New Orleans. Regular members-only dining events in New Orleans are jazzing up the dining scene and providing valuable experience for would-be chef/owners. (Sun Herald)
• Grading the graders. New York restaurant owners are pushing for better-trained health inspectors and more consistency in the grading system. (Queens Ledger)
• Could New England cod be history? New quotas for cod catches will reduce an already scarce species. Legal Sea Foods has responded by emphasizing alternatives. (Yahoo! News)
• How to open a restaurant franchise. Go behind the scenes with a franchisee building new units of wing chain Quaker Steak & Lube. (Slate)
• Wash your greens. Tainted produce is at the root of most foodborne illness, according to the Centers for Disease Control. (The Wall Street Journal)
